Responsiblefor total food preparation of Hospital meal requirements including
hot food,cold food, pantry and baking needs. Responsible for all food
production in themanner of the highest tradition of culinary arts and accepted
dieteticstandards.
1. Responsible for standardization of all processes and recipes.
2. Keeps daily record of items prepared and requisitioned by designated areas
and complies with all menu items.
3. Assigns personnel to specific kitchen areas to maintain proper sanitation
of all food production and storage areas and reviews the daily performance of
employees' production, service and sanitation with the Assistant Head.
4. Prepares and reviews in advance daily production worksheet with Cooks and
Cold Food Preparers.
5. Recommends to Assistant Head and Department Head methods to improve cost
effectiveness.
6. Plans Employee Cafeteria, Family Dining Room, VIP Section and Special
Function menus for all Food Service areas.
7. Controls procurement of all raw to finished food items. Orders frozen food
and fresh produce items daily from Food Service freezer by use of internal
requisitions.
8. Holds foods according to pre-determined standards (HACCP).
9. Checks daily production sheets for all hot food requirements for regular
and modified diets and ensures availability for patient Room Service, Employee
Cafeteria, Family Dining Room and VIP Services.
10.Responsible for training and evaluating all food preparation
employees.Demonstrates appropriate skills. Participates in hiring new
production staff.
Master'sor Bachelor's Degree or High School Education plus training or
apprenticeshipin professional cooking is required.
Three(3) years of related experience with Master's or five (5) years with
Bachelor'sDegree as a professional Chef or seven (7) years with High School
Education ina large high quality Hotel (5-stars), institutional food service
operationand/or Hospital is required.
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